2 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 can diced tomatoes (28 ounces)
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese, divided
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)
- Preheat oven to 375 degrees.
- In a large straight-sided skillet over medium heat, heat 2 tablespoons of olive oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
- Slice the zucchini lengthwise into thin strips about 1/8 inch thick. Place 5 or 6 zucchini slices, overlapping slightly, into the bottom of an 8-by-8-inch baking dish. Top with 1 cup of sauce. Dot with 1/4 cup ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with remaining zucchini and brush the top with the remaining olive oil. Dot with the remaining 1/4 cup ricotta and season with black pepper. Top with the Parmesan cheese.
- Bake 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand 10 minutes before serving.
Servings: 8. Serving size: 5 ounces. Per serving: 231 calories, 16.23 g protein, 14.46 g fat, 8.38 g carbohydrates, 1.84 g dietary fiber, 883 mg sodium, 3.36 g sugars, 57 mg cholesterol
Reprinted from “The Casserole Queens Make-A-Meal Cookbook” by Crystal Cook and Sandy Pollock. Copyright © 2013. Published by Clarkson Potter, a division of Penguin Random House.